Smoky Spanish paprika adds a mild zing to these sweet, almost buttery Marcona almonds. The presence of the smoky pimentón from La Vera is by no means overwhelming, but rather leaves a subtle, lingering heat in the back of your mouth. Pair these crunchy delicacies with a chilled glass of Spanish wine to offset the spice.

Marcona almonds are rounder, sweeter and softer than other almonds. They are rich in oleic acid, to which many health benefits are attributed. These almonds are grown in groves near the Mediterranean coast of Spain by the Tusal family.

Pimentón de La Vera is the prized paprika from Spain’s western region of Extremadura. Peppers are harvested by hand and dried in small drying houses before they are placed on oak-filled smokers for two weeks where they are manually turned daily. The dried peppers are then slowly ground with stone wheels to preserve their optimal characteristics. The resulting, smoky paprika is an integral flavor in Spanish cooking.

Tusal Marcona almonds are peeled by hand to preserve the oils present in the nuts. Ester Tusal then sautés small batches of Marcona almonds in pans lightly coated with extra virgin olive oil. The finishing touch on this spiced version is a dusting of smoky paprika and salt.